All about coffee

17. 11. 2025

History

The coffee plant was introduced to Venezuela in the 18th century, probably by the Jesuits.
Venezuela has been trying to revive its coffee industry in recent years.
The country has ideal conditions for growing high-quality Arabica, especially in the states of Tachira, Mérida and Trujillo.
The local coffee is known for its rich flavor and aroma.
Harvesting and processing are often done by hand and with great care, which contributes to the quality of the final product.
Venezuela, a country known for its rich history, beautiful nature and oil, also has a surprisingly long and rich tradition of coffee growing. Although in the past coffee production was overshadowed by the oil industry, it is now returning to the world stage with new energy and promising prospects.

Hand picking: Due to the hilly terrain, all coffee is harvested by hand, ensuring maximum care for each bean.
Traditional Processing: Many farmers still use traditional and organic growing methods, which give the coffee its unique character.
Excellent Taste: This coffee offers a complex flavor profile with notes of milk chocolate, berries, floral notes, sweet citrus, and peach iced tea.

Coffee roasting - coffee from the roaster and how the roaster works
Coffee roasting is a crucial step in the process of preparing a quality coffee beverage, during which green coffee beans acquire their typical taste, aroma and color. This process affects the resulting flavor profile of the coffee more than the origin or type of bean itself. Coffees from local roasters are today a popular alternative to large commercial brands, because they offer customers freshness, a variety of flavors and the opportunity to support a sustainable method of processing.

Coffee roasting is the heat treatment of green (unroasted) coffee beans, during which chemical reactions occur that significantly change their structure, color and flavor. At temperatures between 180 and 250 °C, caramelization of sugars, the Maillard reaction (reaction between amino acids and sugars) and the formation of aromatic oils occur, which are responsible for the resulting aroma of coffee.
Typically, three basic levels of roasting are distinguished:
Light roasting - retains more acidity and flavor nuances of the origin of the bean.
Medium roasting - a balanced profile between sweetness, acidity and bitterness.
Dark roasting - bitterness dominates, less acidity, often with chocolate or smoky tones.
The choice of roasting level is a matter of the roaster's style and the intended method of preparation.

How a roaster works:

Coffee roasters buy green coffee from growers or importers and then heat-process, package, and distribute it. Modern artisanal roasters continue the tradition, but also use precision technology that allows for repeatable results and experimentation with roast profiles.

Main steps in the roaster:

Bean selection: The roaster selects specific types and varieties of coffee beans, often from specific farms or regions. The emphasis is on transparency of origin and quality of processing.
Testing and cupping: Before the coffee is included in the offer, the beans are tested in smaller quantities. This is done through cupping - tasting coffees with different roast profiles in order to determine the ideal processing method.
Roasting: The beans are roasted in drum or fluidized bed roasters, with the process carefully monitored using sensors, timers, and software. The important moment is the so-called first crack - the first crack of the grain, when gases are released and the structure begins to change.
Cooling and resting: After roasting, the grains are quickly cooled to stop the roasting process. Then they must rest for several hours to days to stabilize the aroma.
Packaging and distribution: The roaster packages the coffee in airtight packages with a one-way valve that allows gases to escape but does not allow air to pass through. It then travels to consumers, cafes or e-shops.